Preheat oven:

• Preheat oven to 170°C.
• Grease and line a loaf tin or bundt pan.

Cream butter and sugar:

• In a bowl, beat butter and brown sugar until pale, fluffy, and creamy (about 4–5 minutes).

Add eggs:

• Add eggs one at a time, beating well after each addition.

Prepare dry ingredients:

• Sift together cake flour, baking powder, and salt.

Combine the batter:

• Add dry ingredients alternately with milk into the mixture.
• Mix gently until combined.

Add flavour:

• Stir in vanilla essence and caramel sauce.
• Do not overmix.

Bake cake:

• Pour batter into the prepared tin and bake for 55–65 minutes or until a skewer inserted comes out clean.

Cool cake:

• Let the cake cool in the tin for 10–15 minutes, then remove and cool completely.

Caramel Glaze

Melt base:

• In a saucepan, melt butter and brown sugar on medium heat.

Add cream:

• Add fresh cream and stir continuously for 2–3 minutes until slightly thickened.

Finish glaze:

• Remove from heat, add vanilla and a pinch of salt, and mix well.

Glaze cake:

• Pour the warm glaze over the cooled cake evenly.

Cooking:

• Bake at 170°C until the cake is golden, soft, and fully cooked inside.